Chocolate & lavender mousse

· Coconut whipped cream ·

21 juin 2016 0 Comments

Raw chocolate lavender mousse coconut whipped cream

The last time I made chocolate mousse was probably around an eternity ago. Even though I love that, the idea of having to sacrifice so many eggs for finally devouring the mousse in such a small time makes me fairly lazy. The idea of this raw chocolate & lavender mousse was ripening in my head since a while, mostly since I started to experiment making 100% homemade raw chocolat, with cacao butter, raw cacao powder and a ton of other cool things going with the flow. My small bag of dried lavender flowers that I bought by weakness in one of the Berlin Markthalles – Weakness n*1: I’ve always had the annoying tendency to have an easy spending and the wallet on fire when it comes to spend time in a Markthalle full of fresh/colourful/unaffordable/perfectly promoted products in order to attract all the dupes; Weakness n*2: by extension of the weakness n*1, I regularly let ripen in a corner those “soooo useful” products until finally remembering that I bought them, a few months later – what I was saying again? Oh yeah, my small bag of dried lavender flowers that I bought by weakness in one of the Berlin Markthalles could have not been more useful than for this recipe.

Raw chocolate lavender mousse coconut whipped cream

I rather wanted to make a healthy chocolate mousse, and was first thinking to make chocolate mousse basis with whipped chickpea juice. Then I remembered that the final texture of this version, even though vegan and very light, isn’t as firm as a traditional chocolate mousse. Then who says homemade raw chocolate also says…wait for it… low in sugar! – no seriously, does it still surprise you?! -. I was quite careful that time because I know how bitter can  taste homemade raw chocolate, that’s why I added one spoon maple syrup to sweeten the mousse, while praying that it would be enough. At the end I got a white light chocolate mousse with an aerated feeling even more present as the sugar wasn’t here to bring the usual heaviness sensation. The taste of lavender is here – be careful still to not push too much on its quantity, at the risk of getting a bitter taste – and surprisingly gives an “After-eight” minty touch to the mousse. But don’t be mistaken, too much lightness kills the lightness, that’s why I took the liberty to add a little touch of fat by making a coconut whipped cream to top the whole ;)

Chocolate & lavender mousse, coconut whipped cream

Total Time: 2 hours

Serving Size: 4 servings

Chocolate & lavender mousse, coconut whipped cream


  • 100g cacao butter
  • 4 eggs
  • 3 tbsp raw cacao powder
  • 2 tsp dried lavender flowers
  • 1 tbsp maple syrup
  • 1 pinch of sugar
  • 1 pincée de sel
  • 200ml coconut milk
  • 100% cacao dark chocolat shavings


  1. 1. Prepare the raw chocolate & lavender mousse: in a small pan, bake the cacao butter, the raw cacao powder, the maple syrup & the dried lavender flowers on a low heat. Turn off the fire once the sauce is homogeneous and let infuse for 5-10 extra minutes.
  2. 2. Separate the eggs. Filter the chocolate sauce in order to take off the dried lavender flowers. Add the egg yolks to the chocolate and stir well.
  3. 3. In a cold salad bowl, beat the egg whites with a pinch of salt. Half the way, add a pinch of sugar to help the egg whites setting.
  4. 4. Once the egg whites are well whipped up, add 1/3 of lavender chocolate and stir delicately with a spatula. Incorporate in 2 times the egg whites left, and keep stirring until to get a frothy and homogeneous texture.
  5. 5. Pour the raw chocolate & lavender mousse into small bowls and let rest in the fridge for a few hours.
  6. 6. Prepare the coconut whipped cream: pour the cold coconut milk into a salad bowl and whip it with an electric whipper until to get a very creamy and aerial texture.
  7. 7. Before to serve, top each raw chocolate mousse with a few coconut whipped cream, then sprinkle some 100% cacao dark chocolate shavings on it.
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